Store-bought puff pastry makes easy work of this colorful tart, adapted from “The Modern Cook’s Year,” a vegetarian cookbook by the British author Anna Jones. When you’re rolling out puff pastry, thin flatbread or…

Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites. A…

In Texas, picadillo is a ground-beef mixture that can be tucked into tacos, stuffed into peppers or burritos, or even eaten like stew with tortillas. Adán Medrano, a chef and writer whose work focuses…

The simplicity of this soup’s technique belies its depth of flavor, which is both vivid and complex. Though the soup is made bright with lemon and fresh with cilantro, the secret ingredient is tahini,…

This moist, darkly bittersweet snacking cake is easily mixed with a whisk. Using a neutral oil rather than butter allows the chocolate flavor to shine, and gives the crumb an especially velvety texture under…

These no-egg, no-breading, no deep-frying crispy pork cutlets are your weeknight answer to tonkatsu or Milanese. Thin pork chops, either bone-in or boneless, are seasoned with salt and pepper, then simply pressed into panko…